Heatt Relish/Chow Chow

10 pints servings Prep: 30 m Cook: 20 m Total: 3 h Intermediate
Be the first to rate!
Chow Chow is a culinary term for any spicy or piquant preparation used to enhance flavour of plain food. In the UK, a thin pickle or sauce with a vinegar base; in the USA it includes finely chopped vegetables with cabbage, carrots, peppers, and onions with a dressing of salt, sugar, and vinegar, sometimes eaten as a first course (termed apple, garden, or salad relish.) Most Cajuns will eat this on top of their rice and gravy.

Ingredients

10 pints servings
  • 4 large carrots
  • 2 large heads of cabbage
  • 9 red peppers
  • 9 green peppers
  • 8 medium onions
  • 1/2 cup salt
  • 6 cups sugar
  • 6 cups vinegar
  • 2 tbsp mustard seed
  • 2 tbsp celery seed
  • pinch of cayenne (red pepper) according to taste

Step-by-Step Instructions

  1. Grind in food processor the carrots, cabbage, peppers and onions. Pour the 1/2 cup of salt on the mixture and let stand for two hours. Drain and rinse off all salt thoroughly.
  2. In a separate pan combine the sugar, vinegar, mustard seed, celery seed and cayenne and bring to a boil until the sugar is completely dissolved, about 5-7 minutes.
  3. Add the vegetables to the vinegar mixture; simmering for 10 minutes.
  4. Fill the canning jar 1/2 inch from the top and put on the cap. Process in a boiling water bath for 10 minutes.
  5. It is to be noted that a boiling water bath is the better way to process your home canning product for food safety. Although some ole’ timer will boil and sterilize their jars and lids; then pours the chow chow into the hot jars and will seal them without processing through a boiling water bath.

Common Problems and Solutions

Q: Why is my chow chow mushy?

A: Make sure to let the salted vegetables stand for the full two hours and drain them thoroughly. Rinsing off all the salt is important, but don't skip the draining step. Also, don't overcook during the 10-minute simmer - you want the vegetables to stay crisp.

Q: Can I skip the boiling water bath?

A: For food safety, the boiling water bath is recommended. While some old-timers skip this step by pouring hot chow chow into sterilized jars and sealing immediately, the water bath ensures proper preservation and reduces the risk of spoilage.

Q: How long does home-canned chow chow last?

A: Properly processed and sealed jars will last up to one year in a cool, dark pantry. Once opened, refrigerate and use within 2-3 months.

Tips and Techniques

For a spicier version, increase the cayenne pepper or add a few diced jalapeños to the vegetable mixture. The chow chow tastes even better after sitting for a week or two - the flavors meld and develop complexity.

Ingredient Substitutions

  • food processor: hand grinder or very fine knife chopping
  • white vinegar: apple cider vinegar
  • bell peppers: mix of sweet and hot peppers

Equipment Needed

  • food processor or hand grinder
  • large mixing bowl
  • large pot for boiling vinegar mixture
  • canning jars with lids and rings
  • large pot for boiling water bath
  • jar lifter for safe handling

Historical Context

Chow chow came to Louisiana through various cultural influences, with versions appearing in British, Acadian, and Southern cooking. Each family has their own recipe, varying the vegetables and spice levels to taste.